Korean Paper-Thin Beef Brisket Table Grill

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Chadol baegi is the Korean BBQ classic of paper-thin, marble-veined beef brisket cooked in seconds over a screaming-hot grill and wrapped in lettuce with dipping sauces. The beef itself has almost no seasoning, letting the rich beefiness shine alongside sesame-oil salt dip and ssamjang. It is meant to be interactive, communal, and eaten hot off the grate.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 38 gFat
• 12 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 5 gSugar
• 32 gProtein
• 720 mgSodium
• 610 mgPotassium
• 85 mgCalcium
• 3.5 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the brisket

• 1.5 lb beef brisket point, partially frozen for slicing
• 1 tbsp neutral oil, for the grill
• 1 medium onion, sliced into 1/2-inch half-moons
• 4 oz king oyster mushrooms, sliced lengthwise
• 8 cloves garlic, smashed

For the sesame-salt dip

• 1/4 cup toasted sesame oil
• 1 tsp kosher salt
• 1 tsp coarsely cracked black pepper

For the ssamjang dipping sauce

• 2 tbsp doenjang (Korean soybean paste)
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp toasted sesame oil
• 1 clove garlic, finely grated
• 1 tsp rice syrup or sugar
• 1 scallion, finely chopped

To serve

• 1 head red leaf or butter lettuce, leaves separated and washed
• 2 cups steamed short-grain rice
• 1 cup kimchi, for wrapping

Directions

1. Wrap the brisket tightly in plastic wrap and freeze for 45 to 60 minutes until firm but not solid; this makes paper-thin slicing possible. Slice across the grain into 1/16-inch-thick slices, laying each on a tray without overlapping.
2. Make the sesame-salt dip by stirring together sesame oil, salt, and cracked pepper in a small bowl. Make the ssamjang by combining doenjang, gochujang, sesame oil, grated garlic, rice syrup, and scallion until smooth; set both sauces aside.
3. Prepare a tabletop grill, cast-iron pan, or heavy skillet over high heat until very hot, about 5 minutes. Brush the cooking surface lightly with neutral oil.
4. Lay brisket slices flat on the hot grill in a single layer, working in batches to avoid crowding. Cook 30 to 45 seconds per side, just until edges curl and the meat turns from red to brown; do not overcook.
5. After the first batch, push meat to a cooler spot and add a layer of onion slices and mushrooms alongside more brisket, grilling 1 to 2 minutes until onions char at the edges and mushrooms are tender.
6. Transfer cooked brisket and vegetables to a warm platter and repeat with remaining slices, keeping the grill between batches.
7. To eat, place a brisket slice on a lettuce leaf with a piece of grilled onion or kimchi, drizzle with the sesame-salt dip or a dab of ssamjang, and wrap into a bundle. Eat alongside bites of steamed rice.
8. Repeat until all the meat is gone, dipping and wrapping as you go; the meal is finished when only lettuce and sauces remain.

Cook’s Notes

• Partially freezing the brisket is non-negotiable for clean paper-thin slices; ask your butcher to do this if you do not have a sharp slicer.
• A screaming-hot surface is essential – if the meat sizzles aggressively the moment it touches the grill, the temperature is right.
• Eat brisket straight off the grill; it toughens and loses its buttery texture if it sits more than a minute.
• Save any leftover unmarinated raw slices for next-day bulgogi or a quick fried rice by stirring into hot rice with soy sauce and sesame oil.
• Always use toasted sesame oil for the dips, not raw oil; the nutty aroma is what carries the dish.

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